This warming, homey stew is our spin on “chicken pot pie meets shepherd’s pie.” We slow-cook chicken with carrots, onions, fennel, sweet peas, garlic, and herbs, then ladle it over sour cream-swirled mashed potatoes. A side of tender green beans in a zesty mustard sauce makes for a bright complement.

Ingredients: Green beans • Yukon potatoes • Chicken breast • Water • Milk • Celery root • Green peas • Carrots • Butter (milk) • Roasted garlic (garlic, olive oil) • Celery • Spanish onion • Parsley • Whole grain mustard (water, mustard seeds, vinegar, salt) • White wine vinegar (sulphites) • Chicken glace (chicken broth, carrot, onion, garlic, spices) • Olive oil • Tapioca starch • Dijon mustard (vinegar, water, mustard seed, salt, chardonnay wine, citric acid, tartaric acid, spices) • Sea salt • Sour cream (milk ingredients, bacterial culture, microbial enzyme) • Black pepper • Red wine vinegar (sulphites) • Minced garlic (water, dehydrated garlic, citric acid) • Garlic powder • White pepper • Onion powder • Fennel seed • Garlic.